Sourdough Pancakes
This recipe combines the tangy goodness of sourdough with the sweetness of the honey. Perfect for a wholesome breakfast, these pancakes are light, fluffy, and easy to make.
Ingredients
- 2 cups active sourdough starter
- 2 eggs
- ¼ cup of butter melted
- 2 tablespoons honey
- ½ teaspoon salt
- 1 teaspoon baking soda
- neutral tasting oil for frying you could also use butter
Instructions
Prepare the Batter:
- In a large mixing bowl, whisk together the eggs, melted coconut oil, and honey until well combined.
- Add the active sourdough starter to the mixture and stir until smooth.
- Sprinkle the salt and baking soda over the batter.
- Gently fold until just combined. The batter will become bubbly and airy as the baking soda reacts with the acidity of the sourdough.
Heat the Skillet:
- Heat a non-stick skillet or griddle over medium heat.
- Add a small amount of oil (or butter) to the skillet, ensuring it coats the surface evenly.
Cook the Pancakes:
- Pour 1/4 cup of batter onto the hot skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
Serve:
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, sliced bananas, or a dollop of yogurt.
Notes
Tips for Perfect Sourdough Pancakes:
- Active Starter: Make sure your sourdough starter is active and bubbly before using it in this recipe. This will ensure the best texture and flavor for your pancakes.
- Gentle Mixing: Be careful not to over-mix the batter once the baking soda is added. This helps maintain the light and fluffy texture of the pancakes.
- Even Cooking: Keep the heat at medium to avoid burning the pancakes before they are cooked through. Adjust the heat as necessary based on your stove and skillet.